Sunday Supper

Cooking projects for people who'd like nothing more than to spend a sunday afternoon surrounded by the wonderful aromas of the kitchen.

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Cider-Braised Country-Style Pork Ribs With Creamy Mashed Potatoes

Containing a mix of light and dark meat, country-style pork ribs braise well, yielding tender meat that both flavors and absorbs the liquid they cook in. With that in mind, I built mine from rustically cut nubs of carrot, celery, onion and garlic, plus tomato paste, all cooked in the same Dutch oven that's used to brown the pork. It's all flavored with cider, vinegar, and dijon mustard. After a time spent in a low oven, the whole shebang is served on top of creamy mashed potatoes. More

Cider-Braised Country-Style Pork Ribs With Creamy Mashed Potatoes

Containing a mix of light and dark meat, country-style pork ribs braise well, yielding tender meat that both flavors and absorbs the liquid they cook in. With that in mind, I built mine from rustically cut nubs of carrot, celery, onion and garlic, plus burnished tomato paste -- prepped in the same Dutch oven that's used to brown the pork. Then, the pan is deglazed with white wine, cider vinegar, chicken stock and apple cider and spiked with Dijon mustard and aromatics. After a time spent in a low oven, the whole shebang is served atop creamy mashed potatoes. More

Sunday Supper: Baked Shells With Roasted Red Pepper Cream Sauce and Italian Sausage

A base of roasted red pepper cream sauce swaths pre-cooked, medium-sized pasta shells. I like the sauce smooth and silky, so I purée the roasted pepper mixture before adding a combination of heavy cream and half-and-half, along with three cheeses: ricotta, Fontina, and Asiago. Italian sausage, garlic, and onions, boost the sauce with extra flavor. More

Sunday Supper: Short Rib, Caramelized Onion, and Gouda Grilled Cheese

This insanely delicious sandwich requires a little more prep work than most but it is absolutely worth it: Filled with juicy, shredded beef short rib, sweet and tender caramelized onions, melted Gouda cheese, and a sharp mustard sauce, then tucked into griddled marbled rye bread, they're far more than just an easy snack. This is an indulgent meal unto itself. More

Spicy Cuban Shrimp Soup With Noodles

This Cuban shrimp soup is ramped up with citrusy, mojo-inspired flavors. A base of sautéed onion, bell pepper, jalapeño, and ample garlic gives way to an oregano- and cumin-spiked broth. Then, thin angel-hair noodles cook right in the broth, as do shell-on shrimp, which are peeled after they're poached, allowing the shells to add extra flavor in the process. More

Curried Jamaican Beef Patties

These flaky Jamaican meat patties are filled with curried ground beef, onion, garlic, and Scotch bonnet pepper, plus a slew of aromatic herbs and spices. Formed into half-moon shapes, the patties are cooked until golden in the oven—eating them is almost as good as an actual trip to Jamaica. Almost. More

Give Eggplant Parm a Makeover With Sweet Summer Zucchini

This take on eggplant Parmesan uses zucchini in place of the eggplant. Rather than bake the breaded, pan-fried disks in one big, layered mass, this version features little individual stacks of alternating layers of pepperoni, a tomato sauce, fresh basil, and a combination of mozzarella and Parmesan cheeses. The result is something both homey and company-worthy at once. More

Zucchini Stacks in the Style of Eggplant Parmesan

This take on eggplant Parmesan uses zucchini in place of the eggplant. Rather than bake the breaded, pan-fried disks as one big layered mass in a baking dish, this version features little individual stacks of alternating layers of pepperoni, a tomato sauce, fresh basil, and a combination of mozzarella and Parmesan cheeses. The result is something both homey and company-worthy at once. More

Grilled Bratwurst, Beer, and Cheddar Soup

Rich, hot beer-cheese soup may not sound like ideal summer fare, but this version is made with a warm-weather cookout star—smoky grilled brats—that transform it into a dish that's seasonally appropriate. Flavored with cheddar and spiked with a bit of Velveeta for improved texture, it's my go-to meal when I want a taste of my Midwestern roots. More

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